Eggplant , Chickpeas , Tahini , Lemon
Best for: A satisfying plant-based main dish.
Eggplant halves turn silky inside while their cut surfaces pick up a smoky crust. Spiced chickpeas and lemon tahini give each boat enough substance for the center of the plate.
Grill: Two-zone, 400°F. Equipment: Grill-safe skillet, tongs, whisk.
Ingredients
Total: 50 minutes.
- 2 medium eggplants, about 1 pound each, halved lengthwise
- 3 tablespoons olive oil, divided
- ¾ teaspoon fine sea salt, divided
- 1 can chickpeas, 15 ounces, drained, rinsed, and dried very thoroughly
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ cup tahini, well stirred
- 2 tablespoons lemon juice
- 1 small garlic clove, finely grated
- 3–5 tablespoons water
- ¼ cup chopped flat-leaf parsley
Directions
Preheat the grill. Score eggplant flesh in a shallow crosshatch without piercing the skin. Brush with 2 tablespoons oil and season with ½ teaspoon salt.
Grill eggplant cut-side down for 5–7 minutes until browned. Turn skin-side down and move to indirect heat.
Close the lid and cook for 20–25 minutes more, until the flesh is completely soft. Large eggplants may need longer.
Meanwhile, heat remaining tablespoon oil in a grill-safe skillet. Cook dried chickpeas over medium direct heat for 12–15 minutes, stirring, until their surfaces are crisp. Add cumin, paprika, and remaining ¼ teaspoon salt during the last minute.
Whisk tahini, lemon juice, garlic, and 3 tablespoons water. Add more water a tablespoon at a time until pourable.
Gently loosen the cooked eggplant flesh with a fork. Top each half with chickpeas, tahini sauce, and parsley, and serve promptly.
Grilling tip: Dry chickpeas are the key to crisp edges. Pat them well and let them air-dry while you prepare the eggplant.
